Bake at 180C/ 350F for 40 minutes till cake is cooked through and golden.

Meanwhile, make caramel by simmering 50 grams butter, ½ cup brown sugar and ⅓ cup Bourbon till thickened. If you don’t have bourbon use scotch with a little maple syrup and vanilla to flavour it. Or leave it out but call it something else! You know the alcohol cooks out so no need to worry about getting tipsy?

Anyway, when cake has cooled for 10 minutes, pour over warm caramel and let it sit till completely cool before serving.

Or serve cake warm, with ice cream and hot caramel. Yum!

Recipe by Lorena Uriarte at https://lorenauriarte.com/apple-pecan-bourbon-caramel-cake/